Tuesday, January 15, 2013

Baking Partners - Tarts and Pies

It's that time again Baking Partners monthly post.  This month it is all about pies/tarts.  I bought all 

the ingredients for a sweet pie and a savory tart.  At this point I only got to the tart and it is 

incredible.  My only problem with this recipe is I think the toppings are enough for one tart

not two like the recipe shows and Bill said it could use more sun-dried tomatoes. 

I have some Super Bowl recipes coming up  in the next few weeks.  This tart will be on the 

menu for Super Bowl Sunday.

Sun-Dried Tomato and Onion Tart
Chef Martin Picard - Wall Street Journal

Total Time: 30 minutes
Serves 6-8

2 sheets thawed puff pastry, 9 x 9 inches
2 tablespoons olive oil
3 cups thinly sliced onions
4 - 6 springs thyme
salt, to taste
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons heavy cream (I substituted sour cream)
1 cup grated Gruyere
1/2 cup sun-dried tomatoes, rough chopped

Preheat oven to 400 degrees. Place sheets of puff pastry on a baking tray(s). Prick surface with a fork 
leaving a 1/2 inch boarder. Bake until pastry bottom is lightly browned, about 10 minutes. Move to
a rack to cool

Prepare onions, heat a large skillet over medium heat. Add olive oil, onions, thyme and a pinch of salt.  Cook, string occasionally, until onions turn golden and sweet, about 15 to 20 minutes.

In a small bowl, mix mustard with cream. When pastry is slightly cool, return to baking tray and spread with mustard mixture just to the 1/2 inch border.  Scatter half of the cheese over sauce and top with onions and sun-dried tomatoes, top with remaining cheese.

Return tray(s) to oven and bake until cheese melts and browns in spots about 15 minutes.

Jam Hands

Until Next Time,


  1. Delcious and lovely looking tart...Yes pam I used red onions in my tart..

  2. Thank you so much for linking this recipe up at Recipe Sharing Monday! The new link party is up and I'd love to see you back. Have a great week. :)


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